Irish Soda Bread in a Skillet

Irish Soda Bread in a Skillet

Made  times

"A basic version of Irish Soda Bread that is baked in a cast iron skillet. Try substituting the liquid with buttermilk or 2)1/2c cream plus 1/2c sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 129 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
  2. In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
  3. Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.


  1. 161 Ratings

Most helpful positive review

1st of all, no one should have rated this recipe less than 4 stars. As a professional bread baker & instructor, I find most people measure incorrectly. Remember to use Dry meas. cups for dry go...

Most helpful critical review

There was definately room for improvement. Recipe needed to specify small cast iron skillet.However it was edible.

1st of all, no one should have rated this recipe less than 4 stars. As a professional bread baker & instructor, I find most people measure incorrectly. Remember to use Dry meas. cups for dry go...

This recipe works wonderfully, even when you're in a hurry. I've made it twice now, once with the sugar and once without, and it's fine either way. My husband, the soda-bread expert here, had me...

I wanted a soda bread for dinner which was going to be done in half an hour. All the other recipes used buttermilk and I had none so I tried this. I read the reviews so I added a couple of Tab...

As another reviewer said, this is a great last minute recipe! I used cider vinegar and added some sugar and a little handful of craisins. I also served it with honey butter. It was a big hit!

Yum! I used 1/2 cup sour cream and 1/2 cup half & half in lieu of the milk, still used vinegar. Also substituted 1/2 cup whole wheat for some of the flour. Turned out great! Not heavy like some ...

Terrifically easy and tastes wonderful. I used buttermilk and added raisins and sprinkled caraway seeds on top. I tried it on a cookie sheet with parchment paper and in an iron skillet. Both ...

Simple and yummy. My tweaks: raisins and 1/4 c. sugar. I also let the vinegar take over the milk overnight and it made a thick buttermilk which really moistened the bread. I served for breakfa...

This quick bread saved me for St. Patrick's Day dinner, when I forgot to bake bread ahead of time. I didn't have an iron skillet, so I used a none stick cake pan. I dressed up the flavor by se...

I am always looking for a quick supper bread besides the regular biscuits or rolls. I was really not expecting much when I tried this recipe. The first time I tried it I followed the recipe but ...

From around the web